Vegetarian moussaka with aduki beans

Packed with mouthwatering Mediterranean flavours, this vegetarian moussaka recipe tastes just as great as its meat counterpart.

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Makes:
4

Prep Time:
0
hours
15
mins

Cook Time:
0
hours
40
mins

Total Time:
0
hours
55
mins

Ingredients

1
tbsp.
olive oil

1
onion

2
garlic cloves, finely chopped

Pinch of dried oregano

Pinch of dried mint

Pinch of ground cinnamon

400
g
can of chopped tomatoes

Splash of red wine (optional)

400
g
can of aduki beans, rinsed and drained

170
g
pot Greek yoghurt

2
eggs

200
g
bag spinach, to serve

Directions

Preheat oven to gas mark 5/190°C (170°C in a fan oven). Heat the oil in a large frying pan and add the onion. Season, then cook for 2 to 3 mins to soften. Stir in the garlic and cook for 1 min.

Stir in the oregano, mint and cinnamon and cook for 1 min, then tip in the tomatoes and red wine, if using. Bring to a boil, reduce to a simmer and cook gently for about 10 to 15 mins, topping up with hot water from the kettle, as needed. Stir in aduki beans, taste and season, if needed, then spoon the mixture into an ovenproof dish.

Mix together the yoghurt and eggs, season then pour and spread evenly over the top of the mixture to cover. Put in oven for about 20 mins or until puffed and golden. Serve with fresh spinach.

Try this: Sprinkle a little oregano and feta into the yoghurt mix. Delicious!